1. Heat the fats. In a large skillet over medium heat, melt the butter with the olive oil until shimmering. This combination prevents the butter from burning and creates a rich sauté base. :contentReference[oaicite:2]{index=2}
2. Sauté garlic and mushrooms. Add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they become tender and begin to brown, about 8–10 minutes. Mushrooms release their liquid, which should evaporate so they sear rather than steam. :contentReference[oaicite:3]{index=3}
3. Build the roux. Sprinkle the all-purpose flour evenly over the cooked mushrooms and stir well. Continue cooking for 1–2 minutes to eliminate the raw flour taste and help thicken the sauce. :contentReference[oaicite:4]{index=4}
4. Add broth and Worcestershire. Gradually pour in the vegetable or chicken broth, stirring constantly to combine with the flour and mushrooms. Add the Worcestershire Sauce and continue stirring until the mixture begins to thicken into a smooth base. :contentReference[oaicite:5]{index=5}
5. Finish with cream. Lower the heat and stir in the heavy cream. If the sauce feels too thick, add a splash of milk to reach your desired consistency. Allow the sauce to simmer gently for another 3–5 minutes so flavors meld and the texture becomes velvety. :contentReference[oaicite:6]{index=6}
Serving and Storage:
Spoon the creamy mushroom sauce over grilled or pan-seared proteins like steak, chicken, or pork. It also pairs beautifully with pasta or creamy mashed potatoes, turning a simple meal into something special. :contentReference[oaicite:7]{index=7}
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it thickens too much upon cooling.
Tips:
- Cook mushrooms until their moisture evaporates completely — this enhances browning and flavor depth. :contentReference[oaicite:8]{index=8}
- If you want a richer umami kick, a splash of white wine or extra broth can be added before the cream. :contentReference[oaicite:9]{index=9}
- Grate Parmesan fresh from a block — pre-grated versions sometimes impact sauce texture. :contentReference[oaicite:10]{index=10}
- Fresh parsley added at the end brightens the flavor and adds color contrast. :contentReference[oaicite:11]{index=11}
Conclusion:
This creamy mushroom sauce brings comfort and richness to any dish. By layering sautéed garlic, perfectly cooked mushrooms, a simple roux, and a creamy broth finish, it achieves a luxurious texture and depth of flavor that complements many meals. Whether served over meat, pasta, or vegetables, this sauce is a delicious way to elevate everyday cooking. :contentReference[oaicite:12]{index=12}
FAQ:
Can I make this sauce dairy-free?
Yes — substitute heavy cream with a non-dairy alternative like coconut cream and use dairy-free Parmesan or nutritional yeast.
What mushrooms work best?
Cremini, white button, or mixed wild mushrooms all work well; cook until they release their liquid before thickening the sauce. :contentReference[oaicite:13]{index=13}
Can I add herbs?
Fresh thyme or rosemary added while simmering enhances earthiness and complements the mushrooms. :contentReference[oaicite:14]{index=14}
How do I prevent the sauce from breaking?
Simmer gently after adding cream — avoid boiling, which can cause separation. :contentReference[oaicite:15]{index=15}
Is this sauce good over steak?
Absolutely — creamy mushroom sauce is a classic pairing with steak and other grilled proteins. :contentReference[oaicite:16]{index=16}